Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

bird and water-cress, and serve warm. It may also be served after being baked, the same as directed for a roasted one. _Broiled._--Clean and prepare as directed, then split the back of the prairie-hen so as to open it; salt, pepper, and butter it by means of a brush; place it on the gridiron over a good fire; turn over three or four times; as soon as done, sprinkle on it a little allspice, dish the bird, spread a _maître d'hôtel_ sauce on it, and serve warm. It is also served with a _piquante_, _poivrade_, or _ravigote sauce_. _Another way._--Split the prairie-hen in two lengthwise so as to make two equal pieces. Put one ounce of butter in a stewpan and set it on a good fire; when melted, lay the two halves of the bird in; turn over and leave them till a little more than half cooked, when take them off. Envelop each piece in buttered paper, place them on the gridiron, and set it on a rather brisk fire for about fifteen minutes, turning over once only, and serve with the following sauce: Put with the butter in the pan in which was the bird, about a teaspoonful of chopped parsley, same of chopped mushrooms, salt, pepper, and a pinch of allspice; sprinkle in and stir at the same time a teaspoonful of flour; add a gill of white wine, same of broth; boil gently till of a proper thickness, and serve the bird with it, either on the same dish or separately. Serve as warm as possible. _With Cabbage._--Clean and truss the prairie-chicken as directed for birds; fry it a little with butter, just enough to color it; then place a cabbage, previously blanched, cut in four pieces, all around it; also about four ounces of lean salt pork, one onion whole; just cover the whole with cold water (it requires about one pint of it if the pan is of a proper size); when the cabbage is boiled down, baste occasionally with the juice, and if it boils away add a little broth or water;